When the machine failed to get to temperature, it was -6 degrees. It was outside in Bozeman Montana. The altitude here is 4800. I had ice from the machine to the concrete it was sitting on. I rent, and not able to put a hole through my garage for venting purposes.
The machine setting was on high for 36 hours, never reaching temperature. The machine was 2 weeks old at the time of this event.
I hope this helps.
Snack sticks casings
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Who has tips on getting these d**n casings on their stuffing tubes? I’ve got a 16mm tube and a 19mm casing and they don’t fit unless you kind of unstrip them and feed it back on the tube. Pain in the butt lol. They stick so bad to the tube. Would a little vegetable oil help or is that a bad idea?
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
I use vegetable oil and try to keep the center the casing to the tube.
Also if it is going on hard I use a paper towel in the “push” hand -
I use a lot of water on the hand I am using to push the casing on keep making the tube wet
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brandekm a 19mm goes with a 12mm tube, 16mm tube is too big for that. Check out the chart at https://www.waltonsinc.com/walton-s-12mm-ss-stuffing-tube and it will show you the mm tube to use for what mm casing
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brandekm dude, from my point of view, those look awesome! I don’t see the hassle when someone else did that work
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Jonathon Gotcha, I was just guessing that my 16 would fit when I bought the casing.
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Brandekm, I’m not trying to hijack your thread but how many lbs of snack sticks are in the picture you posted? I’m going to start making them and am trying to figure"X"lbs look like.
Thanks
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dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.
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